News bite: Don't give up on rice, researchers say

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September 19, 2014: Australian researchers have given us an excuse to get stuck into rice meals again. It's the quality of the carbs we should be keeping an eye on, not just the quantity. "It's clear from the available evidence that substituting rice for flour will offer health benefits, even more so if brown or black [unrefined] rice is consumed rather than white [refined] rice," Adelaide University's Dr Zumin Shi told the Advertiser. Those health benefits include weight regulation and reduced risk of high blood pressure. Dr Shi's research was published in Wheat and Rice in Disease Prevention and Health. Click through for our favourite recipes for rices you might not have tried.

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Wild rice

Wild rice is a delicious superfood that packs a high protein rate, a low fat content and is completely gluten free! It's also a great source of vitamin B, zinc, folate and potassium.

Sound interesting? Check out the next slide for our delicious pick on using wild rice in the kitchen.

Red rice

Red rice is a partially hulled grain that retains a deliciously nutty flavour and reddish appearance. This type of rice has a particularly high nutirional value because the germ of the rice is left intact, which is good news for all you health-conscious rice lovers!

Brown rice

Brown rice has been on the rise for years now, but it has still not received the recognition it deserves! This delicious and healthy alternative to white rice is high in fibre, manganese and promotes weight loss.

Check out our brown rice alternative to a favourite white rice recipe on the next slide.